Jeremiah Langhorne pops up at DGS Delicatessen, Mockingbird Hill

Jeremiah Langhorne is giving D.C. diners a few chances to sample his cooking before next year's opening of the Dabney, the modernist chef's new restaurant coming to Blagden Alley.

On Saturday, Langhorne is collaborating with meat farmer Bev Eccleston, Bread Furst's Mark Furstenberg, Dolcezza's Robb Duncan and vegetable guru Steve Turnage on a meal honoring DGS Delicatessen's second anniversary. The four-course, family style menu includes Langhorne's zhug-braised beef shank, Eccleston's lamb bacon with butternut squash ravioli, Furstenberg's challah and Dolcezza's crookneck pumpkin gelato atop chocolate babka. Reservations for the $40 meal (with optional $18 wine pairing) are available on Open Table or by calling 202-293-4400. (DGS Delicatessen, 1317 Connecticut Ave. NW (Metro: Dupont Circle). www.dgsdelicatessen.com.) 

On Monday, Langhorne will oversee a five-course dinner at Mockingbird Hill, where menu selections, including crispy pork, stewed fall vegetables and aged duck breast, will be paired with sherries from Gonzalez Byass, a Spanish producer dating to 1835. Reserve a spot ($65, not including tax and tip) by e-mailing info@drinkmoresherry.com. (Mockingbird Hill, 1843 Seventh St. NW. www.drinkmoresherry.com.)

Previous Jeremiah Langhorne coverage: 

The Dabney finds a home in Blagden Alley

Will Jeremiah Langhorne be the Mid-Atlantic's answer to Rene Redzepi?